Slow Cooker Bacon Cheeseburger Soup

Steam curls up from the valve and your stomach starts talking back. There’s just somethin about the smell of bacon and cheese that gets you right, ya know? As the pressure build inside your cooker, you feel that anticipation kickin in. It’s like your taste buds already start to party, even before you lift the lid.

The sealing ring does its job tight, and you spot the steam cues floatin all around. This soup’s gonna be packed with all the flavors you wanna zip through. Those russet potatoes soak up that broth depth real good, tender pull on each bite, makin everything warm and cozy inside.

You notice the bacon chunks mingling with the ground beef, adding that smoky flavor that’s just what the doctor ordered on a chilly day. Shredded carrots bring a little sweetness that balances the cheesiness just right. You gotta trust this one, it’s a real crowd-pleaser.

Why This Recipe Works Every Single Time

• Perfect balance of smoky bacon and mild cheese creates a comforting flavor combo that hits every time.
• Pressure cooker locks in flavors quick so you get that hearty taste without waitin forever.
• The russet potatoes soften up nicely for that cozy texture you want in a soup.
• Carrots add a light sweetness and nutrition boost without overpowering the soup.
• Simple seasonings like steak seasoning and onion powder keep it tasty but not too complicated.
• You get a creamy, cheesy broth that melts in your mouth thanks to the Velveeta and milk mix.

All the Pieces for This Meal

• 1 pound ground beef, browned and ready to go
• 1 small onion chopped small for that onion-y punch
• 2 large carrots shredded nice and thin
• 4 medium russet potatoes peeled and chopped into bite-sized chunks
• 12 slices bacon cooked and chopped for that smoky goodness
• 2 cloves garlic minced or about 2 teaspoons if you’re buyin it pre-minced
• 3 cups chicken broth, the base that brings it all together
• Seasonings: 1 teaspoon steak seasoning, ½ teaspoon onion powder, ¾ teaspoon salt, ¼ teaspoon pepper
• 16 ounces Velveeta cheese cubed, plus a cup of milk to make it super creamy

Your Complete Cooking Timeline

1. Start by cookin your ground beef and chopped onion in a skillet over medium heat until the beef’s browned and onions get soft. Drain off any excess fat so it won’t be greasy.
2. Transfer the beef and onion mix over to your slow cooker or pressure cooker insert.
3. Add shredded carrots, chopped potatoes, chopped bacon, minced garlic, chicken broth, steak seasoning, onion powder, and salt. Give it a good stir to mix everything together real good.
4. If you’re usin a slow cooker, cover and cook on low for about 6 to 8 hours or on high for 3 to 4 hours until potatoes get tender enough to mash.
5. For pressure cooker, seal the lid and secure that sealing ring. Cook on high pressure for about 15 minutes. Use natural release for 10 minutes then quick release the rest of the steam.
6. Once done, use a potato masher inside your cooker to lightly mash some potatoes to thicken the soup up a bit.
7. Stir in the Velveeta cheese cubes and milk till everything’s melty and creamy.
8. Before serving, sprinkle some cheddar cheese and green onions on top if you want some extra goodness and color.

Easy Tweaks That Make Life Simple

• If you’re in a hurry, use pre-cooked bacon from the store or bacon bits to save time on cookin.
• Swap Velveeta for your fave melty cheese if you want a different flavor vibe but keep it creamy.
• Pour in some extra chicken broth if you want a soup that’s a bit thinner or more stew-like if you mash more taters.

When You Finally Get to Eat

You scoop a big bowl, steam still wispin off the top. That cheesy scent slaps you right in the face in the best way. Each spoonful is warm and thick, that bacon and beef mix hittin all the cozy spots.

The tender potatoes pull apart easy in your mouth, with bits of sweet carrot making it all kinda fun. You can feel that rich broth coat your tongue, a total comfort hug for your belly.

Top it with cheese or sprinkle green onions for a little fresh pop if you’re feelin fancy. It’s just the kinda meal that makes you wanna slow down and soak it all in.

How to Store This for Later

• Cool the soup completely before poppin it into airtight containers.
• Store in the fridge for up to 4 days and reheat gently on the stove or microwave.
• For longer storage, freeze in freezer-safe containers or bags for up to 3 months.
• When thawin frozen soup, do it overnight in the fridge or use defrost mode on your microwave with frequent stirring.

The FAQ Section You Actually Need

• Can I use turkey instead of ground beef? Totally, turkey works great if you want a leaner option. Just brown it the same way before addin to the cooker.
• What if I don’t have Velveeta cheese? You can swap in a mix of cheddar and cream cheese for a similar melty texture but it might be a little chunkier.
• Can I make this in an Instant Pot? Heck yeah! Just use the pressure build on high for 15 minutes and natural release 10 mins, then a quick release.
• Is there a way to make it spicier? Add some cayenne pepper or chopped jalapeños with the seasonings if you wanna kick it up a notch.
• How do I know when potatoes are done? Test using a fork or knife. If it pierces easily and the potatoes start to break up, you’re good.
• Can I freeze leftovers? Yup, just follow the proper cooling and freezing tips to keep it tasting good later.

For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.

Bacon Cheeseburger Soup and More Yummy Pressure Cooker Recipes

This rich and creamy bacon cheeseburger soup is a comforting dinner packed with ground beef, potatoes, bacon, and Velveeta cheese all blended together in a cozy, cheesy broth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Course Soup

Cuisine Mexican

Servings 6 people

Calories 705 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 1 pound Ground beef browned
• 1 small Onion chopped
• 2 large Carrots shredded
• 4 medium Russet potatoes peeled and chopped
• 12 slices Bacon cooked and chopped
• 2 cloves Garlic minced
• 3 cups Chicken broth
• 1 teaspoon Steak seasoning
• 0.5 teaspoon Onion powder
• 0.75 teaspoon Salt
• 0.25 teaspoon Black pepper
• 16 ounces Velveeta cheese cubed
• 1 cup Milk
• Cheddar cheese shredded, optional topping
• Green onions optional garnish

Instructions

 

Instructions

• Cook ground beef and chopped onion in a skillet over medium heat until browned and onion is soft. Drain excess fat.
• Transfer beef and onion to slow cooker. Add carrots, potatoes, bacon, garlic, chicken broth, steak seasoning, onion powder, salt, and pepper. Stir well.
• Cook on low for 6 hours or high for 4 hours until potatoes are tender.
• About 30 minutes before serving, stir in milk and Velveeta cubes. Cover and heat until melted and creamy.
• Use potato masher to mash some potatoes for thickening, if desired.
• Serve hot and top with shredded cheddar cheese and green onions if desired.

Notes

If desired, replace Velveeta with shredded cheese and a cornstarch slurry for thickening. For added spice, include cayenne or jalapeño. Soup is best fresh but can be refrigerated or frozen following proper storage guidelines.